Butternut Squash and Potato Curry

Butternut Squash and Potato Curry

This delicious curry with squash, potatoes and tomatoes is super filling and easy to make. It also makes great leftovers for lunch.




2 tablespoons olive oil

1 onion, diced (we used red)

2 garlic cloves, peeled and minced

1 small knob ginger, peeled and minced

1 small butternut squash, peeled and cubed (about 3 cups)

1 cup vegetable or chicken broth

1 pound potatoes, scrubbed and cubed (we used white)

1 teaspoon ground cumin

1/8 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

1 teaspoon curry powder

4 large tomatoes, cored and roughly chopped

1 can chickpeas, rinsed and drained

rice to serve (optional)

cilantro for garnish



Using a large skillet, heat the olive oil over medium high heat. Saute the onion and cook for 3 minutes, until softened. Add the garlic and ginger and cook for 30 seconds, or until fragrant.

Stir in the butternut squash, broth, potatoes, curry and spices and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes, stirring occasionally. Add in the tomatoes and chickpeas and cook for 5 minutes more, covered, until the tomatoes are softened.

Remove from heat. Serve over rice if desired and garnish with cilantro.


vegetable plate

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